1 lb ground pork
a few finely chopped spring onion
1 small finely chopped shallot
1-2 cloves of garlic (she used it from about 1 1/2 tsp from a jar)
2 inches ginger root, finely chopped
2 tbsp soy sauce
1 1/2 tsp corn starch
salt and pepper
1 package wonton/potsticker wrappers, square or round
Mix it all together and put in potsticker wrappers. Fold the wrappers and seal the edges tightly (you can use water but be careful b/c they are going into hot oil.) Deep fry. Serve as an appetizer or with rice. Delicious with soy sauce or Mae Plow's Sweet Chili Sauce.
*Okay really, I usually put a layer of oil in the pan and flip them. Sometimes I employ the two pan method: I let the potstickers fry in one pan and then I move them to a second hot pan where some of the oil can drain off. When she taught me, she just let the pork cook during the frying process. This can be tricky if your oil is too hot. Ocassionally I cook the pork mixture before I fill the potsticker wrappers.
Monday, November 17, 2008
Christina's Roasted Mushrooms Stuffed With Feta, Spinach and Bacon
from Smitten Kitchen
8 ounces bacon slices
1 cup chopped onion
1 10-ounce package chopped frozen spinach, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed
Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.
8 ounces bacon slices
1 cup chopped onion
1 10-ounce package chopped frozen spinach, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed
Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.
Saturday, November 15, 2008
Christina's Pork and Pear Stir Fry
1-1/2 cups fresh or 1 6-ounce package frozen pea pods (I used 1 1/2 cups fresh green beans)
1 pound pork tenderloin
1/2 cup plum preserves
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon prepared horseradish
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper
2 teaspoons grated fresh ginger
1 tablespoon cooking oil
1 medium yellow or red sweet pepper, cut into thin strips
1 medium pear, cored and sliced
1/3 cup sliced water chestnuts
1 to 2 tablespoons sliced almonds, toasted (optional)
Hot cooked rice
1. Thaw pea pods, if frozen. Cut pork into thin bite-size strips. Set aside.
2. For sauce, in a small bowl stir together preserves, soy sauce, lemon juice, horseradish, cornstarch, and ground red pepper. Set aside.
3. In a wok or large skillet stir-fry ginger in hot oil for 15 seconds over medium-high heat. (Add more oil, if necessary, during cooking.) Add sweet pepper and pear; stir-fry for 1-1/2 minutes more. Remove vegetables from wok. Add pork to wok; stir-fry for 2 to 3 minutes or until done. Push pork from center of wok. Stir sauce; add to wok. Cook and stir until bubbly. Add water chestnuts. Return vegetables to wok; stir to coat. Cook and stir about 2 minutes more. Top with pea pods; cover and heat through. Sprinkle with almonds, if desired. Serve with hot cooked rice.
1 pound pork tenderloin
1/2 cup plum preserves
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon prepared horseradish
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper
2 teaspoons grated fresh ginger
1 tablespoon cooking oil
1 medium yellow or red sweet pepper, cut into thin strips
1 medium pear, cored and sliced
1/3 cup sliced water chestnuts
1 to 2 tablespoons sliced almonds, toasted (optional)
Hot cooked rice
1. Thaw pea pods, if frozen. Cut pork into thin bite-size strips. Set aside.
2. For sauce, in a small bowl stir together preserves, soy sauce, lemon juice, horseradish, cornstarch, and ground red pepper. Set aside.
3. In a wok or large skillet stir-fry ginger in hot oil for 15 seconds over medium-high heat. (Add more oil, if necessary, during cooking.) Add sweet pepper and pear; stir-fry for 1-1/2 minutes more. Remove vegetables from wok. Add pork to wok; stir-fry for 2 to 3 minutes or until done. Push pork from center of wok. Stir sauce; add to wok. Cook and stir until bubbly. Add water chestnuts. Return vegetables to wok; stir to coat. Cook and stir about 2 minutes more. Top with pea pods; cover and heat through. Sprinkle with almonds, if desired. Serve with hot cooked rice.
Christina's Pork Tenderloin with Prosciutto, Sage and Asiago Cheese
from foodnetwork. com
2 pounds pork tenderloin, pounded to 1/4 inch thickness
1 1/2 cups all-purpose flour, plus 2 tablespoons
8 tablespoons butter
2 cups grated Asiago cheese
16 slices prosciutto, thinly sliced
2 cups chicken broth
4 tablespoons chopped fresh sage leaves, plus 16 whole leaves
2 cups vegetable oil
Preheat oven to 375 degrees F.
Coat pork lightly in flour, brushing off excess. Melt 4 tablespoons of butter in frying pan, add pork and cook quickly 1 minute per side. Remove from pan and continue cooking the remaining pork. Add 3 to 4 tablespoons of cheese to each pork tenderloin and top with 2 prosciutto slices. Bake in oven for 5 to 6 minutes until cheese is bubbling.
In another frying pan, over medium heat, add remaining 4 tablespoons of butter and stir in 2 tablespoons of flour. Cook flour and butter mixture for 1 minute, stirring constantly. Add chicken broth and chopped sage and cook until thickened. Serve over pork tenderloins.
In heavy saucepan, heat oil and deep-fry sage leaves for garnish.
2 pounds pork tenderloin, pounded to 1/4 inch thickness
1 1/2 cups all-purpose flour, plus 2 tablespoons
8 tablespoons butter
2 cups grated Asiago cheese
16 slices prosciutto, thinly sliced
2 cups chicken broth
4 tablespoons chopped fresh sage leaves, plus 16 whole leaves
2 cups vegetable oil
Preheat oven to 375 degrees F.
Coat pork lightly in flour, brushing off excess. Melt 4 tablespoons of butter in frying pan, add pork and cook quickly 1 minute per side. Remove from pan and continue cooking the remaining pork. Add 3 to 4 tablespoons of cheese to each pork tenderloin and top with 2 prosciutto slices. Bake in oven for 5 to 6 minutes until cheese is bubbling.
In another frying pan, over medium heat, add remaining 4 tablespoons of butter and stir in 2 tablespoons of flour. Cook flour and butter mixture for 1 minute, stirring constantly. Add chicken broth and chopped sage and cook until thickened. Serve over pork tenderloins.
In heavy saucepan, heat oil and deep-fry sage leaves for garnish.
Christina's Pumpkin Apple Soup
from What I Made for Dinner
3-4 slices bacon
About 1 dozen fresh sage leaves
2 shallots, minced
1 honeycrisp apple, peeled, grated
1 can pumpkin puree
1 cup chicken stock
1 cup buttermilk
salt & pepper
Fry bacon in large cast iron pot. Set aside and drain most of fat. Crisp sage leaves in remaining bacon fat. Add shallots and apple and cook until soft. Add pumpkin puree, chicken stock, and buttermilk. Simmer for about 20 minutes. Meanwhile, finely chop bacon to garnish soup.
3-4 slices bacon
About 1 dozen fresh sage leaves
2 shallots, minced
1 honeycrisp apple, peeled, grated
1 can pumpkin puree
1 cup chicken stock
1 cup buttermilk
salt & pepper
Fry bacon in large cast iron pot. Set aside and drain most of fat. Crisp sage leaves in remaining bacon fat. Add shallots and apple and cook until soft. Add pumpkin puree, chicken stock, and buttermilk. Simmer for about 20 minutes. Meanwhile, finely chop bacon to garnish soup.
Christina's Apple Cheese Quiche
from cooks.com
1 9 inch pie shell, baked
½ c brown sugar, packed
1 c heavy cream
8 oz Monterey Jack, grated
3 large cooking apples, peeled cored and sliced
2 tsp cinnamon
3 large eggs
Preheat oven to 400. Heap apples into shell. Sprinkle with brown sugar and cinnamon, reserving a little. Beat cream and eggs together and pour over apples. Spread cheese on top and sprinkle with cinnamon sugar. Bake 50-60 minutes. Let stand 10 min before serving.
1 9 inch pie shell, baked
½ c brown sugar, packed
1 c heavy cream
8 oz Monterey Jack, grated
3 large cooking apples, peeled cored and sliced
2 tsp cinnamon
3 large eggs
Preheat oven to 400. Heap apples into shell. Sprinkle with brown sugar and cinnamon, reserving a little. Beat cream and eggs together and pour over apples. Spread cheese on top and sprinkle with cinnamon sugar. Bake 50-60 minutes. Let stand 10 min before serving.